Instructions

Combine vinegar and sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium and simmer until reduced by half and syrupy in consistency, stirring occasionally, about 5 minutes. Transfer to a small heat-proof bowl and let cool to room temperature. (Syrup may be prepared up to 2 days in advance. Cover and refrigerate until use).

Combine cream, mascarpone, sugar and vanilla in the bowl of an electric mixer fitted with a whisk attachment. Beat at high speed until soft peaks form. (Cream may be prepared up to 4 hours in advance. Cover and refrigerate until use).